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Mexican Shellfish Chowder

Healthycooking's picture
Ingredients
  Low sodium chicken broth 2 1⁄2 Quart
  Dry white wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Garlic 2 Clove (10 gm), minced / pressed
  Powdered saffron 1⁄8 Teaspoon
  Fresh jalapeno pepper/Seeded and finely chopped 6 Small, seeded and finely chopped
  Tomatoes 3 Large, chopped
  White fish steaks 2 Pound (Or Fillets Such As Rockfish / Halibut / Lingcod)
  Sea scallops 8 Ounce, rinsed and patted dry
  Hard shell clams 18 Small, scrubbed (Suitable For Steaming)
  Large raw shrimp 8 Ounce, shelled and deveined
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Lime wedges 4
  Salt To Taste
  Pepper To Taste
Directions

In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chiles.
Cover and bring to a boil over medium-high heat; reduce heat and simmer for 30 minutes.
Meanwhile, in a food processor or blender, whirl tomatoes until coarsely pureed; set aside.
Rinse fish, pat dry, and cut into chunks.
Cut scallops into 1/2-inch-thick slices.
Stir tomatoes into broth mixture.
Cover, increase heat to medium, and bring to a boil.
Add clams, reduce heat to medium-low, cover, and simmer for 5 minutes.
Add fish, scallops, and shrimp.
Cover and simmer until clams pop open and fish, scallops, and shrimp are opaque in center; cut to test (3 to 5 minutes).
Season to taste with salt and pepper; sprinkle with cilantro.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled

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